Lemony Herb-Crusted Cod with Parmesan Crunch Recipe

Introduction

This Lemony Herb-Crusted Cod with Parmesan Crunch is a bright and flavorful dish that’s quick to prepare. The crisp Parmesan and herb topping pairs perfectly with tender white fish, making it a delightful meal for any night of the week.

Ingredients

• 1 lemon, divided into wedges
• 1 tablespoon olive oil, divided
• 1 clove garlic
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons Catanzaro herbs (or Italian herb blend)
• 1 pound white fish fillets (such as cod)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon Dijon mustard

Instructions

1. Step 1: Preheat your oven to 450°F (230°C). Line a baking sheet with foil and drizzle 1 teaspoon of olive oil over it to prevent sticking.
2. Step 2: Cut the lemon into wedges, then squeeze the juice from two wedges into a small bowl.
3. Step 3: Grate the garlic clove finely or use a microplane to create a paste, and stir it into the lemon juice.
4. Step 4: Add 2 teaspoons of olive oil, panko breadcrumbs, grated Parmesan, and Catanzaro herbs to the lemon and garlic mixture. Stir until combined.
5. Step 5: Season both sides of the fish fillets with salt and freshly ground black pepper.
6. Step 6: Arrange the fillets on the prepared baking sheet. Brush the tops with Dijon mustard evenly.
7. Step 7: Press the panko-Parmesan-herb mixture firmly onto the mustard-coated tops of the fillets.
8. Step 8: Bake in the preheated oven for 15 minutes, or until the fish flakes easily with a fork and the topping is golden.
9. Step 9: Serve the cod hot, accompanied by the remaining lemon wedges for extra brightness.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture for a mild heat.
• Swap Catanzaro herbs for any Italian herb blend or fresh herbs like parsley and thyme if preferred.
• If panko is unavailable, crushed crackers or regular breadcrumbs can be a good substitute.

Storage

Store any leftover cooked cod in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a low oven or microwave to maintain the crunchy topping as much as possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, you can substitute cod with other firm white fish such as haddock, halibut, or sea bass. Ensure the fillets are of similar thickness for even cooking.

What if I don’t have Dijon mustard?

You can replace Dijon mustard with whole grain mustard or even a light spread of mayonnaise to help the breadcrumb topping stick and add moisture.

Lemony Herb-Crusted Cod with Parmesan Crunch Recipe

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★★★★★

4.4 from 627 reviews

This Lemony Herb-Crusted Cod with Parmesan Crunch is a vibrant and flavorful seafood dish featuring white fish fillets topped with a tangy lemon-garlic infused panko and Parmesan crust. Baked to perfection, the cod is tender and flaky, complemented by the herbaceous crunch and a hint of Dijon mustard, making it an elegant yet easy-to-prepare meal perfect for dinner.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

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For the Fish and Topping

• 1 pound white fish fillets (such as cod)
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons Catanzaro herbs (or Italian herb blend)
• 1 tablespoon Dijon mustard
• 1 clove garlic
• 1 tablespoon olive oil, divided
• Salt and freshly ground black pepper, to taste

For Serving

• 1 lemon, divided into wedges

Instructions

1. Preheat the Oven: Set the oven to 450°F (230°C). Line a baking sheet with foil and drizzle 1 teaspoon of olive oil over the foil to prevent sticking and add flavor.
2. Prepare Lemon-Garlic Mixture: Cut the lemon into wedges. Squeeze the juice from two wedges into a small mixing bowl. Grate the garlic clove into a fine paste using a microplane or fine grater, then add it to the lemon juice and stir well.
3. Make the Parmesan Herb Crust: To the lemon-garlic mixture, add 2 teaspoons of olive oil, panko breadcrumbs, grated Parmesan cheese, and Catanzaro herbs. Stir until the mixture is evenly combined.
4. Season the Fish: Pat dry the white fish fillets and season both sides generously with salt and freshly ground black pepper to enhance the natural flavors.
5. Apply Mustard and Crust: Place the fillets evenly spaced on the prepared baking sheet. Brush the tops of the fillets with Dijon mustard, then press the panko-Parmesan herb mixture firmly onto the mustard-coated tops, ensuring a uniform crust.
6. Bake the Cod: Bake the fish in the preheated oven for 15 minutes, or until the fish flakes easily with a fork and the crust is golden and crunchy.
7. Serve: Remove from the oven and serve immediately, garnished with the remaining lemon wedges for an extra burst of fresh citrus flavor.

Notes

• Catanzaro herbs can be substituted with a blend of Italian herbs such as oregano, basil, and thyme if unavailable.
• Using fresh lemon juice ensures a bright and tangy flavor balance to the rich Parmesan crust.
• For a crispier crust, broil the fish for the last 1-2 minutes of baking watching closely to prevent burning.
• This dish pairs well with steamed vegetables, roasted potatoes, or a fresh green salad.
• Ensure the fish fillets are of even thickness for uniform cooking.

Keywords: Lemony cod recipe, Herb crusted fish, Parmesan crust cod, Baked cod fillets, Mediterranean seafood dish